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Its
that time of the year when we start making up plans for the future and write
down New Year resolutions. I am pretty bad with sticking to any resolutions,
and in fact I’ve given up even making any for a number of years.

This year I’ve decided
to share my New Year resolution with all you lovely people, so if I start straying
from the path you can yank me back on the straight and narrow.

So, the plan is to bake
a new bread every month – something traditional – from as many countries as
possible, something familiar and a bit unusual at the same time, something I
haven’t baked before.<

Here is the plan, but I
reserve the right to change it as I please :)

Please, join me in my
baking – I would love to see your photos

January - English Cottage Bread. This is a good old traditional recipe, and I
really like the fun shape of it. A nice and easy recipe to start the year.

February - Pain de Campagne. Again, a very traditional French bread – I’ve
read a recipe for that pain de champa…

I took a few months
break from sourdough as its been quite busy with new job and lots of house
work. But this weekend I decided that I’ve had enough of shop-bough break and
went to wake up my starter to make some decent bread. The bread I ended up making is a simple
Miller Loaf, but as I was making it I realized that I’ve learned a few bread
tricks in the last few years and wanted to share them with you lovely folks.
Grab a cup of tea and make yourself comfortable, knowing me, it will go on for
a while : -Keep just one or two starters When I first started
making sourdough I had about four or five different starters in the fridge,
every possible flour combinations. They all had their own names and their own
tempers – at the end it was a full time job just to keep them all fed and
watered, so inevitably I ended up killing most of them :) Right now I only keep one
starter in the fridge – my mother starter – it’s a 100% hydration (1:1 water to
flour ratio in grams) white flour, and I convert…